Cassa di Cucina Occidentale Rofunjin Atami

A dish that allows you to enjoy both 'Melt-in-your-mouth Tongue Stew' and 'Melt-in-your-mouth Beef Cheek Stew'. This is a recommended dish from the chef that lets you savor both options. In terms of quantity, it is approximately 80g of each, totaling about 160g.

This luxurious dish uses the 'tongue root', the most tender part of the beef tongue, which has been carefully cooked for 12 hours using vacuum low-temperature cooking, a proud signature menu item of our restaurant. Enjoy it with our special sauce made from tongue root and cheek meat broth.

A striking dish that uses beef tongue cut 100g thicker than the usual 'Melt-in-Your-Mouth Beef Tongue Stew'. Even though it's thick, you can enjoy the same melt-in-your-mouth flavor as the regular size. If you want something hearty, this is the one for you.

A beef stew made with the precious cheek meat that can only be obtained from about 500g of a single cow. It is carefully cooked using vacuum low-temperature cooking, resulting in a tenderness that can be cut with chopsticks, just like tongue stew.

This is a beef stew made with beef cheek cut 100g thicker than the usual 'Melt-in-Your-Mouth Beef Cheek Stew'. Even though it's thick, you can enjoy the same melt-in-your-mouth flavor as the regular size. If you're looking for something hearty, this is the one for you.

The black-haired Wagyu beef is slowly cooked using vacuum low-temperature cooking. It has a moist texture, allowing you to fully enjoy the rich flavor of the meat with every bite, making it a luxurious dish.

A dish made with beef cheek, beef tongue, and sausage, finished in a clear Japanese-style soup with cabbage, onions, daikon, and carrots.